Yellow Mung Bean Pudding

Directions

1. 1
   Soak the mung beans in 2 cup water for 20 minutes.
2. 2
   Drain and place in a large pot.
3. 3
   Add 10 cup water and cook over medium heat, uncovered, for 15 minutes.
4. 4
   Dissolve the arrowroot in 1/4 cup hot water and stir into the mung beans.
5. 5
   Add the sugar and cook, stirring, for 15 minutes, or until all the water has been absorbed.
6. 6
   Remove from the heat.
7. 7
   In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil.
8. 8
   Serve the pudding in individual bowls, topped with 1 tablespoon coconut milk.
9. 9
   It will keep in the refrigerator for 1 week and may be served either hot or cold.